MEDIA SEGMENT: National Zucchini Bread Day


National Zucchini Bread Day
Registered Dietitian, Natalie Hoefing, will assist anchor in creating a delicious, nutrient-dense zucchini bread recipe that will be sure to inspire viewers to try it themselves!

  • From zucchini noodles, to zucchini chips, the versatility of zucchini is trending today. Zucchini adds moisture to this recipe and yields a high quality quick bread.
  • Natalie will walk through the different ingredients in this recipe and highlight the nutrition contributions that each ingredient provides.
    • Honey instead of refined sugar (adds vitamins and minerals and antioxidants to the final product)
    • Applesauce instead of oil (reduces total calories in bread)
    • White whole wheat flour instead of all-purpose white flour (increases fiber, without compromising the structure and texture of the bread)


Healthified Zucchini Bread

All you need:

  • 1/3 cup unsweetened applesauce
  • ½ cup honey
  • 2 eggs
  • ½ cup milk
  • 2 tsp vanilla extract
  • 1 medium grated zucchini
  • 1 ¾ cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg


All you do:
1. Preheat oven to 325◦F. Grease a 9” x 5” loaf pan with cooking spray.
2. In a medium mixing bowl, combine applesauce, honey, eggs, milk and vanilla. Add zucchini and mix well.
3. In a large bowl, combine flour, baking soda, cinnamon and nutmeg.
4. Add zucchini mixture to flour mixture. Mix just until combined.
5. Pour mixture into loaf pan.
6. Bake for 45-55 minutes or until a toothpick inserted in center, comes out clean. Let cool and enjoy!

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